影片
港铁佐敦站 B1 出口, 港铁油麻地站 C 出口
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电话号码
27101866
营业时间
今日营业
14:00 - 00:00
星期一至四
14:00 - 00:00
星期五至六
14:00 - 02:00
星期日
14:00 - 00:00
公众假期前夕
14:00 - 02:00
以上资料只供参考，请与餐厅确认详情
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Cocktail还好，但服务真系差😅坐低先order咗两杯嘢饮、一份薯条同一份甜品，质素系ok的。食到咁上下不停有人走埋嚟睇吓你食完未，啲杯碟收得未，我份甜品都未食完，俾人收咗起码3-4次，次次都要开声同佢讲我未食完！薯条同嘢饮一样情况，每隔5分钟就有一个唔同嘅waiter行过嚟睇我哋食成点、收得未。一般睇都系偷偷望啫，点知有个waiter直接队个头埋嚟睇吓个碟仲有冇剩，我系觉得超级烦，跟住每个人收完嘢又想收埋个power hour嘅drinks menu，讲咗三四次我哋要个menu、未落单，最后烦到顶唔顺叫埋𠮶两杯先。点知嚟到，杯highball极难饮，超呛，但同时好多水，成世人未饮过咁难饮嘅highball。我以为去bar系可以慢慢食嘢，静静哋同朋友一边饮嘢一边倾计，点知俾人chur到发悯憎，呢间嘢我会blacklist，以后唔再去。—The cocktails were okay but the service was really TERRIBLE. 😅 We sat down and ordered two drinks, a portion of fries, and a dessert. The quality was fine. After eating a bit, people kept coming over to check if we were done and if they could take our plates. I hadn’t even finished my dessert, and they tried to clear it away at least 3-4 times. I had to keep telling them I wasn't done! The same situation with the fries and drinks; every five minutes, a different waiter would come by to see how we were doing and if they could clear anything. Usually, they would just glance over, but one waiter actually leaned in to check if there were any leftovers on the plate, which I found super annoying. Also they keep trying to take the power hour drink menu. We mentioned three to four times that we needed the menu and hadn’t ordered yet. In the end, I got so frustrated that I just ordered two drinks before we even finished the one we were still having. Sadly the highball was EXTREMELY TERRIBLE — super strong but also mixed with so much water. That was the MOST TERRIBLE highball I’ve ever had.I thought going to a bar would mean enjoying food slowly, having a quiet time with friends while drinking and chatting. Instead, I felt rushed and annoyed. I will blacklist this place and won’t go back again.
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🌟 Had an unforgettable time at Terrible Baby as the world-renowned Artesian bar took over! 🍸✨I had the pleasure of experiencing three incredible cocktails crafted by Head Bartender Giulia Cuccurullo:🌺 *Currant* - This lively and floral blend of Siete Misterios Doba-Yej mezcal and Espolòn tequila, with Italicus, redcurrant, champagne, and a fragrant medley of hibiscus and raspberry, was pure bliss!🥃 *Jerusalem Artichoke* - Earthy and indulgent, this indulgent mix of Michter’s bourbon, Espadín mezcal, and Torres Brandy, enriched with Jerusalem artichoke and frothy egg white, was a unique delight.🌿 *Kelp* - A briny and aromatic surprise! The London dry gin, Fino sherry, and sweet Marsala infused with Kelp and seasoned with Cardamom Scrappy Bitters created a spiced saline complexity that was out of this world!Huge thanks to and the amazing team at for this extraordinary experience! Cheers to great cocktails and unforgettable nights! 🥂
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// 𝙂𝙪𝙚𝙨𝙩 𝙎𝙝𝙞𝙛𝙩 𝙛𝙧𝙤𝙢 𝙋𝙖𝙧𝙞𝙨’ 𝘼𝙘𝙘𝙡𝙖𝙞𝙢𝙚𝙙 𝙇𝙞𝙩𝙩𝙡𝙚 𝙍𝙚𝙙 𝘿𝙤𝙤𝙧 𝙬𝙞𝙩𝙝 𝙀𝙧𝙞𝙘 𝙎𝙖𝙗𝙡𝙤𝙣𝙞𝙚𝙧𝙚 - 𝙏𝙚𝙧𝙧𝙞𝙗𝙡𝙚 𝘽𝙖𝙗𝙮 🍸 //-Recognized on the 𝐖𝐨𝐫𝐥𝐝’𝐬 𝟓𝟎 𝐁𝐞𝐬𝐭 𝐁𝐚𝐫𝐬 list nine times since its 2012 opening, 𝐋𝐢𝐭𝐭𝐥𝐞 𝐑𝐞𝐝 𝐃𝐨𝐨𝐫 is renowned for its innovative menus that blend art, flavor perception, anthropology, and social science.-𝐓𝐞𝐫𝐫𝐢𝐛𝐥𝐞 𝐁𝐚𝐛𝐲 played host to the famed Paris bar Little Red Door on July 13, featuring Senior Bartender 𝐄𝐫𝐢𝐜 𝐒𝐚𝐛𝐥𝐨𝐧𝐢𝐞𝐫𝐞 and a curated menu of signature cocktails. Based in Paris, the bar's most recent menu, Twisted Mirrors, continues Little Red Door's ethos of sustainability, encouraging guests to make conscious drinking choices whilst highlighting the positive impact of locality and seasonality.-☞ 𝐋𝐑𝐃 𝐌𝐚𝐫𝐭𝐢𝐧𝐢 - 𝐇𝐊$𝟏𝟏𝟎Delicately aromatic, this martini pairs blackcurrant leaf with Nikka Coffey Vodka, vermouth blend, and a precise dash of Scrappy’s Bitters’ Black Lemon Bitters-☞ 𝐋𝐑𝐃 𝐍𝐞𝐠𝐫𝐨𝐧𝐢 - 𝐇𝐊$𝟏𝟏𝟎An earthy yet citrusy riff with Vetiver and Nikka Coffey gin, bold Campari, Dolin Rouge, and Scrappy’s grapefruit bitters for a vibrant finish.-☞ 𝐏𝐚𝐦𝐞𝐥𝐚 𝐑𝐨𝐬𝐞 - 𝐇𝐊$𝟏𝟎𝟎A silky, floral gin cocktail layered with LRD Pomelo Cordial, creamy yogurt-infused vanilla spirit, and a touch of orange wine for a citrus-kissed finish.-☞ 𝐁𝐞𝐮𝐫𝐫𝐞 𝐁𝐞𝐮𝐫𝐫𝐞 - 𝐇𝐊$𝟏𝟎𝟎Rich and savory, this unexpected blend of brown butter fat-washed cognac, basil syrup, and mustard-infused dairy blend dances with effervescent Champagne.-ᴍᴇ-ᴍᴍᴅ-ʀᴘ-ᴡs-sᴄɴ
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It’d be the worst bar in Hong Kong now even I followed her over few years. 依家已系澳牛式酒吧The waiters asked 3times any other orders after 60min when she has noticed the table should be handed off in 90 at the beginning at 9pmThe other waiter got off the glasses when we just finished the drinks and set the chairs surround us. He also needed us paid the fee in 60min and put new meaus for other next turn on the table so rudely. Plz blacklist it instead of you enjoy the HK茶记style in bar.
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A vibrant Dadaism-inspired bar with an inviting indoor space and a stunning outdoor terrace, ideal for savoring art, music, and creative cocktails.坐落Eaton酒店嘅酒吧，成个装修风格都好充满艺术气息，楼底高又开洋，比人一种好舒服嘅感觉😌酒吧亦设有露天区（但个日我因为太冻冇拣🤣），秋天嘅时候应该会好chill😝个menu vintage得黎又搞鬼，好似本童话故事书咁好有feel😜佢嘅cocktail卖相都唔错，饮落唔会好strong，但味道就冇太大嘅惊喜。反而佢嘅惊喜系逢星期五、六 12:30-1:30am有mid-night “Power Hour”时段, 佢指定Menu上嘅野饮一律$68!超抵!!!😍🤩🥳Environment环境: ✅✅✅F&B Quality食物:✅✅✅Instagrammable打卡: ✅✅✅
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